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KS3 cooking and nutrition curriculum

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Cooking and nutrition
Year 7

Food origins

3 lessons

Threads

  • Consumer awareness
  • Food hygiene and safety
  • Food origins and provenance
  • Food preparation and cooking
  • Sensory evaluation
  • The science of food

Description

Pupils describe the origins of different foods, identifying how they have been produced, processed and sold. Food labels are used to investigate ingredient origins. Pupils cook two dishes, investigating ingredient source, as well as functional properties.

Understanding the origin of ingredients allows informed decisions to be made, such as location, farming practice or ethics. Food labels and other information indicates origins. This builds on from previous work in Year 5 around Food origins and provenance, and safe and edible food in Year 6. In Year 8, pupils investigate Sustainability and further their learning around Consumer awareness factors, such as food choice, suggesting practical strategies that could be implemented for healthier and more sustainable diets.

  1. Growing, rearing and catching our food
  2. Making veggie tarts
  3. Making mini carrot & orange cakes

  • Pupils can sort foods into plant and animal origin, and name some 'farm to fork' chain steps.
  • Pupils can name the stages of producing some foods.
  • Pupils can explain why and how some food is processed.
  • Pupils will know that labels provide a variety of information about a food.
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Use this KS3 cooking and nutrition curriculum plan to teach practical food skills alongside nutritio...

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